Blueberry Cheesecake

Melt the Emborg Butter in a saucepan, remove it from the heat, crush the biscuits into the butter.

Place a bottomless springform cake tin on a dish, put the biscuit mixture directly into the springform on the dish and press it down well.

Place half of the gelatine sheets in cold water for about 10 minutes.

Chop the chocolate into small pieces and melt it over a water bath.

Whip the sugar and eggs until fluffy and mix Emborg Cream Cheese in together with the lime zest.

Remove the gelatine from the water and melt it over a water bath and mix it with lime juice.

Whip Emborg Whipping Cream until it is firm and mix the cooled chocolate into the egg mixture.

Add the gelatine and fold in the cream and pour the mousse over the biscuit base.

Leave it to cool in the fridge for a few hours.

Soak the remaining gelatine for approximately 10 minutes.

Heat 1/5 of the blueberry juice and melt the gelatine directly in the warm juice.

Mix with the rest of the juice and Emborg Frozen Blueberries and pour over the set cake - cool for at least 3 hours in the fridge.